I make this Vegan General Tso’s Cauliflower on repeat when I want the sticky-sweet, spicy comfort of takeout without the meat or the fuss. Lightly battered florets get deep-fried until irresistibly crisp, then tossed in a glossy sauce made from soy, maple, rice vinegar and ginger. It’s an ideal weeknight treat that’s kid-friendly, freezer-ready, and totally craveable.
Why you’ll love this dish
This recipe delivers that addictive General Tso’s profile—sweet, salty, tangy, and a touch of sesame—using cauliflower as the star so it’s lighter and vegan-friendly. It’s quick to pull together once you have a mise en place, budget-friendly (cauliflower is inexpensive compared with meat), and perfect for weeknights, meal-prep dinners, or a casual weekend party.
“Crispy on the outside, tender inside, and coated with the exact right amount of sticky sauce—my family asked for seconds.” — a dinner-table review
Beyond taste, this dish is flexible: bake instead of fry, swap breadcrumbs for panko for extra crunch, or use tamari to keep it gluten-free if you also swap the flour and breadcrumbs. It’s also a great way to get veg-averse eaters excited.
How this recipe comes together
Step-by-step overview:
- Prepare and cut the cauliflower into even-sized florets so they cook uniformly.
- Make a simple batter with all-purpose flour and plant-based milk for a light coating.
- Dredge the battered florets in breadcrumbs (panko works great) for maximum crunch.
- Deep-fry the florets until golden and drain them briefly.
- Whisk together the sauce ingredients, thicken with a cornstarch slurry, and simmer until glossy.
- Toss the fried cauliflower in the sauce so every piece is evenly coated.
- Garnish with sesame seeds and green onions and serve immediately.
This sequence keeps the cauliflower crispy and the sauce glossy—no soggy bits, just crunchy-bite satisfaction.
What you’ll need
- 1 head cauliflower, cut into florets (aim for similar sizes)
- 1 cup all-purpose flour (or gluten-free 1:1 flour)
- 1 cup plant-based milk (soy or oat work well)
- 1 cup breadcrumbs (panko recommended for extra crisp)
- Oil for frying (neutral oil like canola, vegetable, or peanut)
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)
- Sesame seeds for garnish
- Green onions for garnish, chopped
Substitution notes: Use almond or oat milk if avoiding soy (but keep soy sauce for the classic flavor or use coconut aminos for soy-free). If you prefer baked cauliflower, toss battered florets with oil and bake at 425°F until crisp.
Step-by-step instructions
- Heat oil in a deep frying pan or pot until it reaches about 350–375°F (175–190°C). You want 1–2 inches of oil so the florets can float.
- In a bowl, whisk the flour and plant-based milk until smooth. Add a pinch of salt if desired.
- Place the breadcrumbs in a separate shallow bowl.
- Dip each cauliflower floret into the batter, letting excess drip off, then press into the breadcrumbs to coat well.
- Fry the coated florets in batches. Don’t overcrowd the pan. Fry until golden and crispy, about 4–6 minutes per batch.
- Transfer fried florets to a wire rack or paper towels to drain.
- In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and grated ginger. In a small cup, dissolve the cornstarch in 1–2 tablespoons cold water and add to the saucepan.
- Cook the sauce over medium heat, stirring, until it becomes shiny and thickens—about 2–3 minutes.
- Toss the fried cauliflower in the hot sauce until evenly coated. Serve immediately, garnished with sesame seeds and chopped green onions.
Best ways to enjoy it
- Serve over steamed jasmine or brown rice to soak up the sauce.
- Plate atop quinoa or cauliflower rice for a lower-carb option.
- Add to a bowl with steamed broccoli, edamame, and pickled carrots for a vibrant grain bowl.
- Offer lime wedges and extra chili flakes on the side for diners who want brightness or heat.
- For party appetizers, keep fried florets warm on a tray and drizzle sauce just before serving so they stay crisp.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: To re-crisp, spread cauliflower on a baking sheet and bake at 400°F (200°C) for 8–10 minutes or until hot and crunchy. Microwave will heat but soften the crust.
- Freeze: Freeze plain fried cauliflower (without sauce) on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 425°F oven for 12–15 minutes until hot and crisp. Add sauce after reheating.
- Food safety: Cool to room temperature no longer than 2 hours before refrigerating. Reheat to an internal temperature of 165°F (74°C) before eating.
Pro chef tips
- Uniform pieces: Cut florets to similar sizes so they cook evenly.
- Batter consistency: Aim for a thick, drinkable batter—too thin and the breadcrumbs won’t stick; too thick and it becomes clumpy.
- Breadcrumb choice: Panko gives the best crunch; traditional breadcrumbs create a denser crust.
- Frying in batches: Overcrowding drops oil temperature and causes sogginess. Maintain oil temp between 350–375°F.
- Sauce technique: Mix cornstarch with cold water before adding to the sauce to prevent lumps.
- Keep crisp: For dinner parties, fry ahead and keep cauliflower on a wire rack in a low oven (200–225°F) while you finish the sauce.
Creative twists
- Spicy version: Add 1–2 teaspoons sriracha or chili paste to the sauce.
- Orange-General Tso hybrid: Replace 2 tablespoons of maple syrup with 2 tablespoons fresh orange juice and a little zest.
- Smoky twist: Use smoked sesame oil sparingly for a different layer of flavor.
- Gluten-free: Use a gluten-free flour blend and gluten-free panko or crushed rice crackers for the crumbs.
- Oven-baked: Brush battered florets with oil and bake at 425°F for 20–25 minutes, turning halfway, then toss with sauce—less oil, slightly less crunch.
- Air-fryer option: Air-fry at 390°F for 12–15 minutes, shaking halfway, for a crisp alternative.
Common questions
Q: How long does this take to make?
A: Prep (cutting and battering) takes 15–20 minutes. Frying and sauce-making take another 15–20 minutes, so plan for about 35–45 minutes total.
Q: Can I bake instead of deep-frying?
A: Yes. Baking or air-frying reduces oil use but may produce a slightly different texture. To keep crisp, toss baked florets in a little oil before baking and finish in a hot oven or air-fryer.
Q: Is this gluten-free or nut-free?
A: To make it gluten-free, use a certified gluten-free flour and gluten-free breadcrumbs or crushed rice cereal, and use tamari if sensitive to wheat. The recipe is nut-free as written.
Q: Can I make the sauce ahead?
A: Absolutely. Make the sauce up to 3 days ahead and reheat gently. Toss hot fried cauliflower in the warmed sauce just before serving.
Q: Why did my cauliflower get soggy?
A: Common causes: crowded pan (lowers oil temp), batter too thin, or tossing too early in a watery sauce. Fry in batches, ensure proper oil temperature, and thicken the sauce properly with cornstarch.
Conclusion
If you want inspiration for a slightly different take or more detailed step photos, check this General Tso’s Cauliflower – Vegan Heaven for plating and ingredient ideas. For a close comparison and another vegan-friendly approach, try the reader-favorite General Tso’s Cauliflower recipe to see alternate coating and sauce tweaks.
Vegan General Tso’s Cauliflower
Ingredients
For the Cauliflower
- 1 head cauliflower, cut into florets Aim for similar sizes
- 1 cup all-purpose flour (or gluten-free 1:1 flour)
- 1 cup plant-based milk (soy or oat work well)
- 1 cup breadcrumbs (panko recommended for extra crisp)
- Oil for frying neutral oil like canola, vegetable, or peanut You want 1–2 inches of oil.
For the Sauce
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/4 cup maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch Dissolved in 1–2 tablespoons cold water
- 1 teaspoon garlic powder
- 1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)
For Garnish
- Sesame seeds For garnish
- Green onions, chopped For garnish
Instructions
Preparation
- Heat oil in a deep frying pan or pot until it reaches about 350–375°F (175–190°C).
- In a bowl, whisk the flour and plant-based milk until smooth. Add a pinch of salt if desired.
- Place the breadcrumbs in a separate shallow bowl.
- Dip each cauliflower floret into the batter, letting excess drip off, then press into the breadcrumbs to coat well.
Frying
- Fry the coated florets in batches. Don’t overcrowd the pan. Fry until golden and crispy, about 4–6 minutes per batch.
- Transfer fried florets to a wire rack or paper towels to drain.
Making the Sauce
- In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and grated ginger.
- In a small cup, dissolve the cornstarch in 1–2 tablespoons cold water and add to the saucepan.
- Cook the sauce over medium heat, stirring, until it becomes shiny and thickens—about 2–3 minutes.
Tossing and Garnishing
- Toss the fried cauliflower in the hot sauce until evenly coated.
- Serve immediately, garnished with sesame seeds and chopped green onions.
